Effect of Salts and Concentration on the Formation of Heat-Induced Pulse Protein Gels

2020 ◽  
Author(s):  
Burcu Guldiken ◽  
Michael Nickerson
Keyword(s):  
Protein Gels ◽  
Pulse Protein

Conversion of pulse protein-based oleogels into oleofoams for improved bakery application

2020 ◽  
Author(s):  
Athira Mohanan ◽  
Michael T Nickerson ◽  
Supratim Ghosh
Keyword(s):  
Pulse Protein

Optimization of Gluten-Free Pasta Formulation Enriched with Pulse Protein Isolates

2021 ◽  
pp. 1-19
Author(s):  
Viral Shukla ◽  
Alberto Carlos-Martínez ◽  
Yao Olive Li ◽  
Gabriel Davidov-Pardo
Keyword(s):  
Gluten Free ◽  
Protein Isolates ◽  
Pulse Protein

scholarly journals Quantification of protein-protein interactions in highly denatured whey and potato protein gels

MethodsX ◽  
2021 ◽  
Vol 8 ◽  
pp. 101243
Author(s):  
Caren Tanger ◽  
David J. Andlinger ◽  
Annette Brümmer-Rolf ◽  
Julia Engel ◽  
Ulrich Kulozik
Keyword(s):  
Protein Interactions ◽  
Protein Protein Interactions ◽  
Potato Protein ◽  
Protein Gels

scholarly journals Effect of pH and mixing ratios on the synergistic enhancement of Bambara groundnut-whey protein gels

2021 ◽  
pp. 106702
Author(s):  
Claudine F. Diedericks ◽  
Vanessa Stolten ◽  
Victoria A. Jideani ◽  
Paul Venema ◽  
Erik van der Linden
Keyword(s):  
Whey Protein ◽  
Bambara Groundnut ◽  
Effect Of Ph ◽  
Mixing Ratios ◽  
Synergistic Enhancement ◽  
Protein Gels

scholarly journals Utilizing side streams of pulse protein processing: A review

2021 ◽  
Author(s):  
Wajira S. Ratnayake ◽  
Sabaratnam Naguleswaran
Keyword(s):  
Protein Processing ◽  
Pulse Protein

Antioxidant activity of milk suppresses laccase induced radicals and the subsequent modification of acidified milk protein gels

2016 ◽  
Vol 60 ◽  
pp. 24-31 ◽  
Author(s):  
Aryama Mokoonlall ◽  
Malin Hippich ◽  
Marlene Struch ◽  
Ralf Günter Berger ◽  
Jochen Weiss ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Milk Protein ◽  
Protein Gels ◽  
Subsequent Modification

Cold-set whey protein gels induced by calcium or sodium salt addition

2010 ◽  
Vol 45 (2) ◽  
pp. 348-357 ◽  
Author(s):  
Kátia Regina Kuhn ◽  
Ângelo Luiz Fazani Cavallieri ◽  
Rosiane Lopes da Cunha
Keyword(s):  
Whey Protein ◽  
Sodium Salt ◽  
Salt Addition ◽  
Protein Gels

Influence of a chemical modification on the formation of protein gels

1982 ◽  
Vol 21 (4-5) ◽  
pp. 653-655 ◽  
Author(s):  
K. D. Schwenke ◽  
H. Schmandke
Keyword(s):  
Chemical Modification ◽  
Protein Gels

scholarly journals The Influence of Particle Size and Protein Content in Particle-Filled Myofibrillar Protein Gels

2017 ◽  
Vol 1 (1) ◽  
pp. 109 ◽  
Author(s):  
Andrew J. Gravelle ◽  
Alejandro G. Marangoni ◽  
Shai Barbut
Keyword(s):  
Particle Size ◽  
Protein Content ◽  
Myofibrillar Protein ◽  
Protein Gels

The water holding capacity and storage modulus of chemical cross-linked soy protein gels directly related to aggregates size

LWT ◽  
2019 ◽  
Vol 103 ◽  
pp. 125-130 ◽  
Author(s):  
Chao Wu ◽  
Wuchao Ma ◽  
Yeming Chen ◽  
Willard Burton Navicha ◽  
Di Wu ◽  
...  
Keyword(s):  
Storage Modulus ◽  
Soy Protein ◽  
Water Holding Capacity ◽  
Protein Gels ◽  
And Storage ◽  
Water Holding
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